Apple Coffee Cake Muffins
The most flavorful, soft muffin loaded with sweetened apples and streusel crumble. This Apple Coffee Cake Muffins recipe screams fall breakfast!
I used to actually dread fall because it meant that winter, snow and colder weather was coming soon. But now I love fall because it means slightly cooler weather and plenty of time spent outdoors.
Plus sweater weather. I love sweater weather.
Regardless of where you live, the best thing about fall is all of the delicious fall recipes.
Fall Spices and Flavors
Even though the official start of the fall season won’t be here for a few more weeks, I’m diving right into the flavors of fall with these Apple Coffee Cake Muffins. Cinnamon, nutmeg, pumpkin, apple, and squash are some of my all-time favorite flavors. Especially during the most brutally hot days of summer, I’m dreaming of baking warm apple crisp, pumpkin pie and the best caramel apple spice cookies.
Apple coffee cake muffins are a taste of fall and the perfect way to start the day. Grab a huge glass of milk, or better yet a glass of apple cider and enjoy the sweet and tart apple flavors. Chunks of apples, crumble topping, and glaze combine to create a breakfast treat or afternoon snack.
The best part of these muffins is the streusel mixture that not only covers the top of the muffins but is swirled throughout. Add some apple chunks and the fall flavors really begin to shine. Bake a batch and enjoy the warm fall flavors, especially if you’ve got kids heading out the door to school.
I’ve been busting out a batch here and there then popping half into the freezer so that the girls can grab a fresh and filling breakfast before heading out the door.
Does Coffee Cake Contain Coffee?
Coffee cake is a moist, tender cake that is usually topped with some kind of streusel topping and served with coffee.
Some coffee cakes may contain coffee, but the name comes from the fact that it is served with coffee, not because it has coffee in it.
Do Apple Muffins Need to be Refrigerated?
No, fruit muffins do not have to be refrigerated. They can be stored at room temperature in a closed container for 2-3 days. For longer storage, store in the refrigerator or freezer.
Can I Freeze Muffins?
You know I freeze muffins ALL THE TIME! It’s so easy for school breakfasts! The kids pull one out and pop it in the microwave and I’ve done nothing yet still managed to feed them hot breakfast.
Apple Coffee Cake Muffins
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Apple Coffee Cake Muffins
Ingredients
- 1/4 Cup Unsalted Butter
- 1/4 Cup Vegetable Oil
- 1 Cup Sugar minus 2 tablespoons
- 2 Eggs large, whisked
- 3/4 teaspoons Vanilla Extract
- 2 Cups Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 Cup Buttermilk
- 2 Cups Apples peeled and chopped
For the Streusel
- 1 1/2 Cups Flour
- 1 Tablespoon Cinnamon
- 1/2 Teaspoon Kosher Salt
- 1/2 Cup Brown Sugar
- 1/4 Cup White Sugar
- 1/2 Cup Unsalted Butter 1 sticks= 1/2 cup)
Icing
- 1 Cup Powdered Sugar
- 1 Teaspoon Vanilla
- 3-4 Tablespoons Heavy Cream (milk is ok)
Instructions
For the Streusel
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In a large bowl, stir together the flour, sugars, salt and cinnamon.
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Melt the butter and allow to cool just slightly so it's still melted but not hot.
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Stir the butter into the dry ingredients and do not break up clumps unless they are huge. Set aside.
For the Cake
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Heat the oven to 350 degrees and line 3 muffin tins with paper liners. These work best when muffins are involved, see post. See not on muffin tips for the best rise.
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In a bowl, add the sugar, remove 2 tablespoons to a separate bowl for the topping and add lemon zest and rub together with your fingers.
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In a standing mixer, beat the butter and sugar until fluffy, about 1-2 minutes. Add the oil and mix again.
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Crack in your eggs and add the extracts and then give the mixer a final turn before dumping in all dry ingredients. Mix until almost incorporated and then add in the buttermilk and stir until barely combined.
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Make a well in the center of the batter, add about 1 cup of the streusel and 1 cups of apples and cover it back up with batter.
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Sprinkle about 1 1/2 cups more streusel on top along with the remaining apple, and using a rubber spatula, gently fold it all in.
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Using a cookie scoop, add the batter evenly into each paper liner and sprinkle generously with streusel.
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Bake 15-20 minutes, or until a toothpick in the center comes out clean.
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Allow to cool slightly then drizzle with the icing and serve warm. (see note)
Icing
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In a bowl, whisk together the powdered sugar, vanilla and heavy cream until a steady ribbon of drizzle comes off the whisk. Set aside.
Notes
Muffin Liners
Tulip muffin liners help to get a taller muffin dome.Muffin Spacing
It is best when making muffins to place a liner in every other well for the best air circulation, but it's ok if you need to get it done and fill each well.Baking Time
Altitude really matters here so your cake could be done at 40-50 minutes while ours is usually closer to 50-60.Make Ahead
This cake is awesome to make ahead! Even two days prior to your event is fine if you cover it well.Nutrition
Recommended Products
Our new book is now available!
From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.
Apple Coffee Cake Muffins
Ingredients
- ½ cup pecans finely chopped
- ¼ cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon salt
- 10 tablespoons unsalted butter softened
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup sour cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup peeled chopped apple
- 1 cup confectioners' sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
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**To prevent soggy muffins use tart apples good for baking, such as
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Baldwin, Braeburn, Cortland, Fuji, Gala or Granny Smith.**
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Preheat the oven to 350 degrees.
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Line a 12-cup muffin-tin with paper liners.
For the Streuesel
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In a medium bowl, combine chopped pecans, brown sugar, and cinnamon.
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Mix well and set aside.
For the Muffins
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In a large bowl, combine flour, sugar, and salt with a whisk.
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Cut 8 tablespoons of butter into ½ inch cubes and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized.
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Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel; set aside.
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Add baking powder and baking soda to remaining flour mixture and stir to combine.
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In a liquid measuring cup, whisk together sour cream, egg, and vanilla.
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Add liquids to muffin flour mixture and stir until just combined.
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Add 3/4 cup of streusel mixture back into flour mixture and stir until streusel is just distributed throughout batter.
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Gently fold apples into batter.
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Melt the remaining butter and stir into remaining streusel mixture, until streusel resembles a crumble.
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Divide batter among 12 muffin cups and sprinkle generously with streusel topping, crumbling with your hands to make some big chunks.
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Bake 22 to 24 minutes, or until a toothpick inserted in the center of muffin comes out clean.
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Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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To make the glaze, whisk the confectioners' sugar, milk and vanilla extract together.
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Drizzle over muffins.
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Store in a sealed container for up to 2 days.
Notes
Baldwin, Braeburn, Cortland, Fuji, Gala or Granny Smith. muffins can be frozen for up to 3 months
Nutrition
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READ: Apple Coffee Cake Muffins
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